Chocolate Bread Pudding Recipes Best

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ULTIMATE CHOCOLATE BREAD PUDDING



Ultimate Chocolate Bread Pudding image

When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 22

1 tablespoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs
2 cups whole milk
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 pound egg bread or challah, cubed
SAUCE:
1/2 cup heavy whipping cream
1 large egg yolk
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
2 to 3 teaspoons brandy, optional
SWEETENED WHIPPED CREAM:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons brandy, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

Nutrition Facts :

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

This chocolate bread pudding can be served warm, room temperature, or cold. To chill, let the dessert cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 50m

Number Of Ingredients 8

1 tablespoon butter, plus more for baking dish
8 slices (8 ounces) cinnamon-raisin bread
2 cups milk
3 ounces semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
  • In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
  • Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
  • Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Not another bread pudding.... oh, but this is the best for those chocolate lovers. This is a simple and delicious bread pudding that takes no time to make and your family will love it. I make this Bread Pudding with Recipe #209836 or you can use whatever sauce you prefer.

Provided by Vseward Chef-V

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

15 cups loaf French bread, cut into cubes (about 1 lb)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semi-sweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat the oven to 325 degrees F.
  • Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
  • In a large bowl, whisk together the milk, cream, and liqueur.
  • In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
  • Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips and pecans. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
  • Serve it warm or cold, with whipped cream or a dessert sauce.

Nutrition Facts : Calories 1246.2, Fat 24.1, SaturatedFat 8.8, Cholesterol 108.3, Sodium 1533.1, Carbohydrate 216.7, Fiber 9.6, Sugar 56.5, Protein 40.6

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

This is a rich dessert, but well worth the calories. I serve with a creme anglaise sauce, too.

Provided by Mina

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 8h

Yield 8

Number Of Ingredients 15

1 (8 ounce) loaf baguette
½ cup unsalted butter, melted
1 cup semisweet chocolate chips
3 cups heavy cream
1 cup milk
2 eggs
8 egg yolks, room temperature
½ cup white sugar
1 tablespoon vanilla extract
2 ounces unsweetened chocolate, chopped
1 tablespoon butter
⅓ cup boiling water
½ cup white sugar
3 tablespoons corn syrup
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
  • Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute.
  • Melt chocolate chips in microwave or double boiler. Set aside.
  • In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
  • In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time. Whisk egg mixture into melted chocolate until smooth.
  • Arrange toasted bread slices, buttered side up, in prepared dish until dish is full. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
  • Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean. Let rest 8 hours or overnight.
  • To make sauce, melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted. Stir in boiling water, 1/2 cup sugar and corn syrup until smooth. Increase heat to medium and bring to a boil Boil gently 3 minutes. Remove from heat and stir in 1 teaspoon vanilla.
  • To serve: Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter. Serve with warm chocolate sauce.

Nutrition Facts : Calories 850.4 calories, Carbohydrate 67.1 g, Cholesterol 410.4 mg, Fat 62.7 g, Fiber 3.1 g, Protein 12.3 g, SaturatedFat 37.2 g, Sodium 276.9 mg, Sugar 41.3 g

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 9

2 ounces semisweet chocolate
1/2 cup half-and-half cream
2/3 cup sugar
1/2 cup 2% milk
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
4 slices day-old bread, crusts removed, cut into cubes (about 3 cups)
Optional toppings: Confectioners' sugar and whipped cream

Steps:

  • In a small microwave-safe bowl, melt chocolate; stir until smooth. Stir in cream; set aside. , In a large bowl, whisk sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. , Spoon into 2 greased 2-cup souffle dishes. Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. , If desired, sprinkle with confectioners' sugar and top with a dollop of whipped cream.

Nutrition Facts : Calories 622 calories, Fat 17g fat (9g saturated fat), Cholesterol 145mg cholesterol, Sodium 656mg sodium, Carbohydrate 105g carbohydrate (79g sugars, Fiber 2g fiber), Protein 12g protein.

WHITE CHOCOLATE BREAD PUDDING



White Chocolate Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 16 servings

Number Of Ingredients 8

1 vanilla bean, split
8 large eggs
1 loaf Brioche, Challah, or other sweet bread
4 ounces butter, melted
16 ounces white chocolate, chunked
2 cups milk
2 cups heavy cream
2/3 cups sugar

Steps:

  • Preheat oven to 325 degrees.
  • Cut the brioche loaf into 1 inch dice. Place in a 2 quart baking dish. Drizzle with melted butter. Toss chunked white chocolate with bread cubes.
  • Combine milk, cream, sugar, and vanilla bean and bring to a boil over medium heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring contsantly. Do not wisk or custard will have a great deal of foam on the surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread.
  • Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

EASY CHOCOLATE BREAD PUDDING



Easy Chocolate Bread Pudding image

This easy bread pudding is a home run for chocolate lovers. We're not all daring enough to drizzle chocolate over chocolate, so use vanilla sauce if desired. I personally think it looks better.

Provided by Ingrid F

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9

1 ¾ cups heavy whipping cream
¼ cup whole milk
½ cup white sugar
1 ¼ cups semisweet chocolate chips, divided
1 large egg
1 teaspoon vanilla extract
4 cups French bread, with crust, cut into 1-inch cubes
2 tablespoons white sugar
1 cup prepared chocolate sauce, warmed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine cream, milk, and 1/2 cup sugar in a heavy saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves, 3 to 5 minutes. Remove from heat, add 1 cup chocolate chips and whisk until melted and smooth.
  • Whisk egg and vanilla extract together in a large bowl to blend. Gradually whisk in hot chocolate mixture. Set custard aside to cool, stirring often, for about 10 minutes.
  • Add bread cubes and remaining chocolate chips to the custard and toss to coat. Transfer to a 1 1/2-quart shallow oval baking dish. Sprinkle 2 tablespoons sugar over the pudding.
  • Bake in the preheated oven until custard thickens and center is just set, about 50 minutes.
  • Serve pudding warm, drizzled with warm chocolate sauce.

Nutrition Facts : Calories 509.8 calories, Carbohydrate 70.5 g, Cholesterol 76.3 mg, Fat 23.5 g, Fiber 3 g, Protein 8.1 g, SaturatedFat 14 g, Sodium 322.2 mg, Sugar 40.3 g

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Craig Claiborne

Categories     dessert

Time 3h20m

Yield 8 or more servings

Number Of Ingredients 9

12 slices bread (see note), trimmed of crusts, each about 1 by 2 1/2 by 4 inches
1 cup melted butter, approximately
3 cups heavy cream
1 cup milk
1 cup sugar
10 or 12 egg yolks, approximately 1 cup
1/2 pound bittersweet chocolate (see note)
1 teaspoon pure vanilla extract
English custard (see recipe)

Steps:

  • Preheat oven to 425 degrees.
  • Brush bread all over with melted butter. Arrange pieces on a rack and place in oven, turning until golden brown, about 5 to 10 minutes.
  • Meanwhile, combine cream and milk in a saucepan and bring just to a boil.
  • Add sugar and stir until dissolved.
  • Put egg yolks in a large mixing bowl and add the hot cream mixture, a ladleful at a time, beating briskly with wire whisk. Skim off any foam that accumulates on the surface.
  • Put chocolate in a mixing bowl. Place bowl in a basin of simmering water and let stand until chocolate melts.
  • Add egg yolk mixture, a little at a time, to chocolate, stirring constantly. Stir in vanilla.
  • In a baking dish measuring about 9 1/2 by 13 1/2 by 2 1/2 inches, arrange bread slices in two rows, the slices slightly overlapping. Pour chocolate mixture over bread. Let stand until some of the mixture is absorbed. Cover the bread pudding with clear plastic wrap and cover this with a rectangular dish that fits inside the baking dish. Add weights so the chocolate mixture barely covers all the bread and is absorbed by it. Let stand about an hour.
  • Meanwhile, preheat the oven to 325 degrees.
  • Remove weights, rectangular dish and plastic wrap. Cover top with aluminum foil, not letting it touch the chocolate filling. Punch a few holes in the foil with a knife. Seal foil around edges.
  • Place dish in a larger dish and pour boiling water around it. Bring this to a boil on top of stove. Place dish in its water bath in oven and bake about 1 hour and 45 minutes, or until all the liquid has been absorbed and on touch it springs back and the top has a slight glossy look. Serve warm, cut into squares with English custard on the side.

Nutrition Facts : @context http, Calories 1013, UnsaturatedFat 26 grams, Carbohydrate 77 grams, Fat 75 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 44 grams, Sodium 326 milligrams, Sugar 55 grams, TransFat 1 gram

CHOCOLATE HERSHEY'S BAR BREAD PUDDING



Chocolate Hershey's Bar Bread Pudding image

This is a special treat. In the old days bread pudding was created to make use of old stale bread; these days, we usually have to toast our bread to give it the proper texture. There isn't any fruit in this recipe, but I encourage you to have fun with it, and add some bananas or whatever fruit you enjoy the most.

Provided by MarieRynr

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

2 cups milk
4 large egg yolks
1/2 cup sugar, plus
2 tablespoons sugar
6 teaspoons ground cinnamon
2 teaspoons vanilla extract
6 cups bite sized pieces white bread
1/4 cup unsalted butter
6 ounces hershey chocolate, broken into small pieces
1/2 cup chopped pecans
3/4 cup hershey chocolate syrup
1 tablespoon cornstarch
2 tablespoons Bourbon
1 cup milk
1 large egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 350*F.
  • prepare a custard; whisk together the milk, egg yolks, 1/2 cup sugar, cinnamon, and vanilla in a large bowl. Set aside.
  • Spread the bread in a single layer on a large baking pan with sides.
  • Place butter in a small saucepan over medium heat.
  • When melted, drizzle the butter over the bread and toss or stir to evenly coat.
  • Place the pan into the oven and bake until lightly browned, about 15 minutes.
  • Keep the oven temperature at 350*F and transfer the bread to the bowl with the custard, gently stirring to saturate all pieces. Set aside for 2 to 3 minutes.
  • Spray a 10 inch cast iron skillet with cooking spray.
  • Line the bottom of the skillet with parchment or baking paper.
  • Spoon half of the bread/custard mixture on top, spreading in an even layer.
  • Sprinkle with the chocolate, then top with the remaining bread.
  • Sprinkle the pecans and remaining sugar on top.
  • Bake for 30 minutes.
  • Serve warm with Vanilla Bean Bourbon Sauce and Hershey's Chocolate syrup drizzled over top.
  • For the sauce: in a small bowl, stir together the cornstarch and bourbon.
  • In a medium, heavy bottomed saucepan, whisk together the milk, egg yolk, sugar, vanilla and salt.
  • Place the pan over medium heat and bring to a boil, stirring constantly.
  • Reduce the heat to low, add the cornstarch mixture and cook, whisking constantly for another minute or until thickened. Keep warm and serve with pudding.

Nutrition Facts : Calories 1149.2, Fat 62.8, SaturatedFat 30.8, Cholesterol 319.5, Sodium 813.1, Carbohydrate 135, Fiber 13.1, Sugar 66.6, Protein 23

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Categories     Milk/Cream     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

1 3/4 cups whipping cream
1/2 cup plus 2 tablespoons sugar
1/4 cup whole milk
1 1/4 cups semisweet chocolate chips
1 large egg
1 teaspoon vanilla extract
4 ounces French bread with crust, cut into 1-inch cubes (about 4 cups)

Steps:

  • Preheat oven to 325°F. Bring cream, 1/2 cup sugar, and milk to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add 1 cup chocolate chips and whisk until melted and smooth. Whisk egg and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Cool chocolate custard 10 minutes, stirring often.
  • Add bread cubes and remaining 1/4 cup chocolate chips to custard and toss to coat. Transfer to 1 1/2-quart-capacity shallow oval baking dish. Sprinkle 2 tablespoons sugar over mixture. Bake until custard thickens and center is just set, about 50 minutes. Serve warm.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Florence Fabricant

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

8 slices firm white bread (not thin slices)
1 cup milk
6 tablespoons softened butter
3/4 cup sugar
6 egg yolks
6 ounces semisweet chocolate, melted and cooled
1/3 cup ground almonds
Grated rind of 1/2 lemon
6 egg whites
2 tablespoons bread crumbs
1 cup heavy cream, whipped

Steps:

  • Butter a two-quart pudding mold, souffle dish or mixing bowl.
  • Trim crusts from the bread and cut into one-half-inch cubes. Place in a bowl, moisten with milk and allow to soak for five minutes. Squeeze the bread dry.
  • Cream the butter and sugar together until light and fluffy. Beat in the egg yolks one at a time. Stir in the chocolate, the almonds and the lemon rind. Crumble in the bread and mix until well blended.
  • Beat the egg whites until stiff but not dry and gently fold into the pudding batter. Pour mixture into prepared mold and sprinkle with bread crumbs. If you are not using a pudding mold with a cover, cover your mold with a piece of aluminum foil and tie it securely with a piece of string.
  • Place the mold on a rack in a steamer. Add four inches of hot water and steam gently for one hour. If you do not have a steamer you can easily improvise one. Select a large, covered casserole or Dutch oven which will comfortably hold the mold you are using. Place a rack inside it. Four pieces of wood criss-crossed may be used instead of a rack. Place the mold on the rack in the casserole and pour four inches of hot water from a kettle or pitcher. Cover and steam for one hour.
  • Remove mold from the steamer. Uncover and run a knife around the edge. Unmold onto a serving plate.
  • Allow to cool for one-half to an hour (but no longer) and serve with whipped cream.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 27 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 220 milligrams, Sugar 34 grams, TransFat 0 grams

SPICED CHOCOLATE BREAD PUDDINGS



Spiced Chocolate Bread Puddings image

These rich, chocolatey individual desserts can be made in ovenproof ramekins, mugs, or cups. The recipe also works in a nine-inch round cake pan, although you will need to increase the baking time to 35 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 18

Unsalted butter, for cups
3 cups heavy cream
2 cups whole milk
2 cinnamon sticks
2 dried hot red chiles, crumbled
1/2 vanilla bean, seeds scraped and reserved
6 ounces milk chocolate, finely chopped
6 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
6 large egg yolks
1/2 cup plus 2 tablespoons granulated sugar
3/4 teaspoon salt
3 tablespoons bourbon
1 loaf challah or brioche (about 1 pound), preferably 2 days old, cut into 3/4-inch cubes
3 tablespoons coarse raw sugar, such as turbinado
1/2 cup sour cream
1 tablespoon confectioners' sugar
Ground cinnamon, for garnish
Chocolate curls, for garnish

Steps:

  • Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles, and vanilla bean and seeds to a simmer over medium-high heat. Remove from heat, cover, and let stand for 30 minutes.
  • Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
  • Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.
  • Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.
  • Preheat oven to 350 degrees. Divide bread and custard among prepared cups. Sprinkle generously with raw sugar.
  • Place cups in a roasting pan, and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven, and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack, and let cool for 15 minutes.
  • Just before serving, beat remaining 1 cup cream with the sour cream and confectioners' sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream, and garnish with ground cinnamon and chocolate curls.

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2020-03-13 The Spruce. A moist pumpkin bread pudding, and it's the perfect dessert for fall and winter dinners or parties. Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit. Drizzle a dessert sauce over the pudding, or use a spiced syrup. Continue to 9 of 17 below.
From thespruceeats.com


CHOCOLATE BREAD PUDDING RECIPES | MYRECIPES
2012-08-13 We updated classic bread pudding by baking the bread in a chocolate-pudding mixture topped with chocolate-covered caramel candies. While the dessert bakes, the center becomes moist and the candies melt, creating a sweet chocolate-caramel sauce. For added goodness, top the warm pudding with ice cream, and drizzle it with caramel sauce before ...
From myrecipes.com


CHOCOLATE BREAD PUDDING RECIPE - ANDREW ZIMMERN | FOOD & WINE
Spread the soaked bread in a 9-by-13-inch baking dish and then pour the remaining chocolate cream on top. Cover with plastic wrap and let stand at …
From foodandwine.com


BEST CHOCOLATE BREAD PUDDING FROM FOOD NETWORK …
2017-12-04 Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry. bread.
From foodnetwork.ca


EASY CHOCOLATE BREAD (NO ELECTRIC MIXER) - SWEETEST MENU
2020-06-24 Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir. In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts. Add your vanilla and eggs to your butter and ...
From sweetestmenu.com


CHOCOLATE BREAD PUDDING RECIPE - BAKERRECIPES.COM
The best delicious Chocolate Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Bread Pudding recipe today! Hello my friends, this Chocolate Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Bread Pudding is amazingly ...
From bakerrecipes.com


CHOCOLATE BREAD PUDDING (PRODIGY) RECIPE - BAKERRECIPES.COM
The best delicious Chocolate Bread Pudding (prodigy) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Bread Pudding (prodigy) recipe today! Hello my friends, this Chocolate Bread Pudding (prodigy) recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate ...
From bakerrecipes.com


OVERNIGHT CHOCOLATE CHIP BREAD PUDDING - THERESCIPES.INFO
Step 1 Place dry bread cubes in the bottom of a well-buttered 13x9x2-inch baking dish (3-quart rectangular). Sprinkle the chocolate and pecans, walnuts, or almonds over dry bread cubes and set aside. Step 2 In a large mixing bowl, beat together eggs, milk, sugar, and vanilla. Pour egg mixture over the bread, the chocolate pieces, and the nuts.
From therecipes.info


CHOCOLATE BREAD PUDDING RECIPE | EATINGWELL
In a medium bowl, combine egg product, sugar and vanilla. Whisk in evaporated milk. Gently stir in bread cubes and chocolate pieces. Pour mixture into prepared cooker. Advertisement. Step 2. Cover and cook on low-heat setting for 3 to 3 1/2 hours or until a knife inserted in center comes out clean. If no heat setting is available, cook for 3 to ...
From eatingwell.com


CHOCOLATE BREAD PUDDING RECIPES BEST - ALL INFORMATION ABOUT …
Chocolate Bread Pudding Recipe - Make Your Best Meal new www.thespruceeats.com. In a large bowl, whisk together the sugar, unsweetened cocoa powder, ground cinnamon, salt, whole milk, heavy cream, eggs, and vanilla. Fold in the bread cubes and chocolate chips and allow the mixture to sit for about half an hour for the bread to absorb some of ...
From therecipes.info


RICH AND DELICIOUS CHOCOLATE BREAD PUDDING | WILTON
2022-01-11 Step 2: Melt Candy Melts Candy. In a medium microwave-safe bowl, combine 1 ½ cups Dark Cocoa Candy Melts candy with ½ cup heavy whipping cream. Microwave on half (50%) power for 60 seconds. Stir to combine the butter and candy. Continue heating the mixture in 30-second intervals at half power, stirring between each interval.
From blog.wilton.com


CHOCOLATE BREAD PUDDING RECIPE | MYRECIPES
Step 2. In a saucepan, bring cream, milk, 1/2 cup sugar and salt to a boil. Remove from heat and stir in chocolate to melt. Step 3. Whisk eggs, yolks and remaining 1/2 cup sugar. Whisk in 1/3 chocolate mixture slowly and then remaining mixture and vanilla to finish custard. Step 4.
From myrecipes.com


10 BEST CHOCOLATE BREAD PUDDING WITH COCOA POWDER RECIPES
2022-05-29 Chocolate Bread Pudding Just a Taste. non fat milk, salt, cocoa powder, Texas toast, brown sugar, unsalted butter and 4 more.
From yummly.com


CHOCOLATE BREAD AND BUTTER PUDDING - BIGGER BOLDER BAKING
2022-02-08 In a medium bowl, whisk the egg yolks with the sugar. Gradually pour the chocolate mixture into the eggs swiftly whisking as you go. Strain through a fine sieve to remove any lumps. Stir in the vanilla and salt. Set aside to cool down for …
From biggerbolderbaking.com


PUDDING RECIPES - BEST RECIPES FOR CHOCOLATE AND BREAD PUDDINGS
2013-09-19 Our best pudding and bread pudding recipes, including mini bread puddings, chocolate pudding, savory bread pudding, vanilla bean pudding and more.
From lifestorage.homelinux.net


BITTERSWEET CHOCOLATE BREAD PUDDING RECIPE | ALTON BROWN
Procedure. Place the eggs and yolks in the carafe of a blender and combine on lowest speed for 30 seconds. Slowly add the sugar, over 30 seconds, add the hot chocolate mix, and blend until incorporated, about 30 seconds. Add the half and half, milk, espresso and vanilla and blend until well combined, about 30 seconds.
From altonbrown.com


DARK CHOCOLATE BREAD PUDDING - KING ARTHUR BAKING
Preheat the oven to 325°F. Bake the pudding for 45 to 50 minutes, until it's set. Remove from the oven and let cool for 10 minutes to allow the custard to fully set before serving. Serve warm with whipped cream, ice cream, or dusted with confectioners' sugar. Store, refrigerated, for …
From kingarthurbaking.com


CHOCOLATE ORANGE BREAD PUDDING | VERY BEST BAKING
Pour egg mixture over the bread and morsel mixture. Let mixture soak for 15 minutes. Step 4. Pour mixture into prepared pan. Step 5. Bake for 30 for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Step 6. Microwave marmalade on HIGH (100% power) for 10 seconds in small, microwave-safe ...
From verybestbaking.com


CHOCOLATE BREAD PUDDING - BROWN EYED BAKER
2015-12-28 Bake until the pudding is just set and the surface is slightly crisp, about 45 minutes. Allow to cool for at least 30 minutes before serving. Warm the reserved chocolate mixture over low heat and pour over the pudding prior to serving. Leftover bread pudding should be covered in plastic wrap and refrigerated for up to 3 days.
From browneyedbaker.com


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